Russell Hobbs product_311 User manual

Brand: Russell Hobbs

Model: product_311

Category: Mixers

Type: User manual

This manual is also suitable for

Russell Hobbs product_311 is a powerful kitchen mixer with a variety of features to make your cooking and baking easier. It comes with a whisk, beater, and dough hook, so you can whip up everything from fluffy meringues to pizza dough. With 6 speed settings plus pulse, you'll have precise control over the mixing process. The mixer also features a large capacity bowl, so you can mix large batches of ingredients with ease.

instructions

Read the instructions and keep them safe. If you pass the mixer on, pass on the

instructions too. Remove all packaging, but keep it till you know the mixer works.

important safeguards

Follow basic safety precautions, including:

1 The mixer must only be used by or under the supervision of a responsible adult.

2 It’s not a toy, don’t let children play with it.

3 Don’t put the mixer in liquid, don’t use it in a bathroom, near water, or

outdoors.

4 Keep ﬁngers, hair, clothing, kitchen utensils, etc. clear of the bowl and attachments.

5 Switch oﬀ, unplug the mixer, and wait till the motor stops before ﬁtting or removing

an attachment, before dismantling, and before cleaning.

6 Don’t put anything into the bowl that’s hotter than you can comfortably handle (i.e.

liquid temperature below 40°C).

7 Don’t let anything other than ingredients and the attachments get into the bowl

while the mixer is plugged in.

8 Don’t leave the mixer unattended while plugged in.

9 Sit the mixer on a water-resistant, dry, stable, level surface.

10 Route the cable so it doesn’t overhang, and can’t be tripped over or caught.

11 Keep the mixer and the cable away from sources of heat.

12 Don’t run the motor for more than 10 minutes, or it may overheat. After 10 minutes,

switch oﬀ for at least 10 minutes, to let the motor cool.

13 Don’t use the mixer for any purpose other than those described in these instructions.

14 Don’t use attachments or accessories unless we supply them.

15 Don’t run the mixer empty, it may overheat.

16 Don’t use the mixer if it’s damaged or malfunctions.

17 If the cable is damaged, return the mixer, in order to avoid hazard.

household use only

before using for the ﬁrst time

Turn to “care and maintenance” on page 5 and clean the mixer, to remove any

manufacturing residues, dust, etc.

positioning

1 Sit the mixer on a water-resistant, dry, stable, level surface.

2 Route the cable so it doesn’t overhang, and can’t be tripped over or caught.

3 Don’t plug the mixer in yet.

raising the arm

4 To withstand the load, the springs in the arm are quite powerful, so:

a) Hold the bottom of the mixer ﬁrmly, to reduce splashing.

b) Keep clear of the top of the arm, so it won’t hit you.

c) Check that the mixer is switched oﬀ (0).

d) Hold the bottom of the mixer with one hand.

e) Turn the arm release clockwise about a quarter of a turn, with the other hand.

f) The arm will spring up into the raised position.

g) Let the arm release go.

the bowl

5 To remove the bowl, turn it anti-clockwise (U) to release it from its bayonet ﬁttings,

then lift it oﬀ the mixer.

a) Whenever possible, add ingredients while the bowl is oﬀ the mixer.

b) If this isn’t practical, stop the motor before adding ingredients.

c) If you have to add ingredients while the motor is running, try not to pour them on

the attachment, as this’ll cause splashing (certainly when using the whisk).

d) The contents of the bowl will rise when you start the motor – the higher the

speed, the more they’ll rise.

e) Try not to ﬁll the bowl more than about half full (specially when using the whisk).

caution You must only use the bowl supplied – don’t use any other bowl.

6 To ﬁt the bowl, lower it on to the mixer, and turn it clockwise (L) to lock it in place.

7 Handling the bowl is easier without an attachment ﬁtted, so:

a) Fit the bowl before ﬁtting the attachment.

b) Remove the bowl after removing the attachment.

the attachments

8 Fit and remove the attachments with the arm in the raised position.

9 Push the top of the attachment into the drive shaft, and turn, to lock it in place.

10 To remove it, turn it the opposite way, then pull it out of the drive shaft.

the speed control

11 Turn the control clockwise to the speed you want.

12 The range is from 1 (low) to 6 (high).

13 Turning the speed control anti-clockwise to Y will give you a pulse at high speed,

for use with the whisk.

14 In this position, the switch is spring-loaded – when you let go, it’ll move back to 0.

15 Use the Y function to give more precise control over the state of the mixture.

a) Turn the speed control to Y for a second or two, then release it.

b) Check the state of the mixture.

c) Repeat till the mixture is the consistency that you need.

, Don’t use Y with the beater or dough hook – you may overload the motor

16 You’ll have your own preferences, but generally:

attachment speed use

whisk

5-6 + Y

beating/aerating cream, egg whites, batter, light mixes

beater 3-4 creaming butter and sugar, medium cake mixes

dough hook 1-2 heavy mixtures, bread, pastry

lowering the arm

17 Again, the springs in the arm are quite powerful, so:

a) Check that the mixer is switched oﬀ (0).

b) Hold the bottom of the mixer with one hand.

c) Turn the arm release clockwise about a quarter of a turn, with the other hand.

d) Press ﬁrmly down on the top of the arm, till it’s horizontal.

e) Let the arm release go.

f) Let the arm go.

power up

18 Check that the speed control is set to 0.

19 Put the plug into the power socket (switch the socket on, if its switchable).

20 Turn the speed control clockwise to the speed you want (1-6 or Y).

21 Turn the speed control back to 0 to turn the motor oﬀ.

22 Don’t run the motor continuously for more than 10 minutes, it may overheat. After

10 minutes switch oﬀ for at least 10 minutes, to recover.

23 Switch oﬀ, unplug the mixer, and wait till the motor stops before ﬁtting or removing

an attachment, before dismantling, and before cleaning.

hot liquids

24 No matter how careful you are, splashing is inevitable with this sort of appliance.

caution Don’t put anything into the bowl that’s hotter than you can comfortably

handle (i.e. liquid temperature below 40°C).

care and maintenance

1 Switch oﬀ (0) and unplug before cleaning.

2 Clean as soon after use as possible, to prevent residues setting inside the bowl.

3 Turn the bowl anti-clockwise (U) to release it from its bayonet ﬁttings, then lift it oﬀ

the mixer.

4 Wash the bowl and attachments in warm soapy water, rinse well, then leave them to

drain and air dry.

5 Wipe the outside surfaces of the mixer with a clean damp cloth.

6 Don’t put any part of the mixer in a dishwasher.

7 Don’t put the mixer in water or any other liquid.

8 Don’t use harsh or abrasive cleaning agents or solvents.

a few simple recipes to get you started

pizza dough dough hooks

400g plain ﬂour 1 sachet active dried yeast (about 2½ tsp)

250ml warm water 1½ tbsp olive oil

½ tsp sugar 1 tsp salt

Put the ﬂour in the bowl. Mix the remaining ingredients in a bowl or jug. Run the mixer

at speed 1, and gradually add the liquid. As the ingredients incorporate, and the dough

ball becomes more formed, increase the speed to 2. Knead for a couple of minutes on

this speed, till the dough ball is smooth.

Remove from the bowl and split into 2-4 pieces. Roll into pizza bases (circles or

rectangles) on a ﬂoured surface, then lay them on a baking sheet or pizza tray. Spread

the pizza bases with tomato purée and add toppings – mushrooms, ham, olives, sun

dried tomatoes, spinach, artichoke, etc. Top with dried herbs, pieces of mozzarella, and

a drizzle of olive oil. Bake in a preheated oven at 200°C/400°F/gas 6 for 15-20 minutes,

till the toppings are bubbling and golden brown.

currant loaf dough hooks

(makes a 1kg/2lb loaf)

500g wholemeal ﬂour 150g butter (softened)

1 tbsp baking powder ½ tsp salt

150g sugar 150g currants

50g mixed peel 2 eggs (medium)

2 tbsp milk

Put the ﬂour in the bowl, add the softened butter, and mix on speed 1. When the

butter and ﬂour start to blend, add the sugar, salt, currants, peel and baking powder.

Leave it mixing while you beat the eggs and milk together, then add the egg/milk

mixture to the bowl. Increase the speed to 2 and mix till the ingredients are combined.

Put into a greased loaf tin and bake in a preheated oven at 180°C/350°F/gas 4 for 35

minutes. Turn on to a wire rack and allow to cool before slicing. Serve toasted with

butter.

basic white bread dough hooks

(makes a 1kg/2lb loaf)

600g strong white bread ﬂour 1 sachet active dried yeast (about 2½ tsp)

345ml warm water 1 tbsp sunﬂower oil or butter

1 tsp sugar 2 tsp salt

Use the mixing instructions for pizza dough, then put the dough in a bowl, cover and

leave in a warm place till it’s doubled in size (30-40 minutes). Remove the dough and

punch down to remove air. Knead lightly on a ﬂoured board, shape it into a loaf, or put

it in a tin, cover, and leave in a warm place to rise for another 30 minutes. Bake in a

preheated oven at 200°C/400°F/gas 6 for 25-30 minutes, till golden brown and hollow

sounding on the bottom.

basic wholemeal bread dough hooks

(makes a 1kg/2lb loaf)

575g strong wholemeal bread ﬂour 1 sachet active dried yeast (about 2½ tsp)

375ml warm water 2 tbsp sunﬂower oil or butter

1 tbsp light brown sugar 2 tsp salt

Follow the method for basic white bread.

soft poppy seed rolls dough hooks

(makes 8-10)

570g strong white bread ﬂour 1 sachet active dried yeast (about 2½ tsp)

300ml milk (warmed slightly) 2 eggs (room temperature)

1 tbsp sunﬂower oil 1½ tsp sugar

2 tsp salt 75g poppy seeds

Mix the milk, eggs, oil, sugar, salt and yeast in a jug or bowl, and leave for 5 minutes.

Put the ﬂour and poppy seeds in the bowl, and mix at speed 1, gradually adding the

liquid, then increase the speed to 2, and mix for ﬁve minutes.

Remove the dough to a ﬂoured surface, cut into 8-10 pieces, roll into shape, then put

on a greaseproof baking sheet. Leave in a warm place till doubled in size. Brush with a

little egg or milk, and bake in a preheated oven at 220°C/425°F/gas 7 for 20-25 minutes,

till golden brown and hollow sounding on the base.

Italian herb bread dough hooks

(makes a 1kg/2lb loaf)

575g strong white bread ﬂour 1 sachet active dried yeast (about 2½ tsp)

290ml water 2 tbsp olive oil

2 tsp sugar 2 tsp salt

4 tbsp mixed dried herbs

Mix the water, oil, sugar, salt and yeast in a jug or bowl, and leave for 5 minutes. Put the

ﬂour and dried herbs in the bowl, and mix at speed 1, gradually adding the liquid, then

increase the speed to 2, and mix for 5 minutes. Put the dough in a bowl, cover and

leave in a warm place till doubled in size (20-30 minutes). Put on a ﬂoured surface,

knead gently to knock out the air, then shape, put on a baking sheet, and leave in the

warm till doubled in size. Bake in a preheated oven at 200°C/400°F/gas 6 for 25 minutes

or till golden brown and hollow sounding on the bottom.

chicken & pesto pancake wraps whisk

pancake wraps

100g plain ﬂour 1 large egg

300ml milk ½ tsp salt

oil for frying

ﬁlling

6 tbsp pesto (green or red) 2 cooked chicken ﬁllets, shredded

75g Gruyere cheese, grated 50g Parmesan cheese, grated

handful of baby plum tomatoes large handful of fresh basil leaves

Mix the egg and milk in a jug. Sift the ﬂour into the bowl, add the salt, and mix at speed

3, gradually adding the liquid, then increase the speed to 5 or 6, and whisk for a minute

or so, till smooth and light.

Drop small amounts of the batter into a hot saucepan coated with a little hot oil. Cook

for a minute on each side or till golden brown. Set aside and keep warm.

Roughly chop the tomatoes, and tear the basil into shreds. Spread each of the pancake

wraps with a little of the pesto, add cooked chicken, chopped tomatoes, and basil.

Season with salt and black pepper, then roll up, and put the wraps in an ovenproof dish

and sprinkle with the two cheeses. Brown under a hot grill till golden and bubbling.

apricot, lemon & rum pancakes whisk

100g plain ﬂour 25g ground almonds

50g dried apricots 300ml milk

1 egg 25g butter (melted)

grated rind of ½ lemon 2-3 tbsp rum

pinch salt oil for frying

Soak the dried apricots overnight in the rum, and set aside. Mix the egg, milk, lemon

rind and melted butter in a jug. Sift the ﬂour into the bowl, add the ground almonds

and salt, and mix at speed 3, gradually adding the liquid, then increase the speed to 5

or 6, as everything becomes incorporated, and whisk till the batter has a smooth

consistency. Heat the oil in a frying pan and drop in small amounts of the batter to coat

the base. Cook for a minute or so on each side till golden. Put in a stack and keep warm.

Purée the rum and apricots in a blender (or chop ﬁnely and press through a sieve), put

a little purée on each pancake and roll up. Serve warm with cream or ice cream.

hot chocolate souﬄé whisk

75g butter 50g plain ﬂour

1½ tbsp cocoa powder 450ml milk

4 eggs, separated 50g caster sugar

Melt the butter in a pan, stir in the ﬂour and cocoa, and blend over a low heat. Add the

milk and mix well till thickened slightly. Remove from the heat and set aside to cool,

then add the egg yolks and beat in. Put the egg whites in the bowl, mix at speed 6 for a

few seconds, then add the sugar and continue to whisk till soft peaks form. Fold in the

sauce. Pour the mixture into a greased 1.2 litre (2 pint) dish. Stand the dish in a roasting

tin ﬁlled half full with boiling water, put into the oven, and bake at 190°C/375°F/gas 5

for 40-45 minutes, till well risen.

coﬀee & brandy ice cream whisk

3 eggs 75g caster sugar

300ml single cream 2 tbsp instant coﬀee powder

300ml double cream 2½ tbsp brandy

Add the sugar and eggs to the bowl and process at speed 6 till smooth in texture.

In a saucepan, bring the single cream and coﬀee just to the boil and stir in the egg and

sugar mixture. Put in a heatproof bowl over a simmering pan of water and cook gently,

stirring well, till thick enough to coat the back of a spoon. Strain into a bowl and leave

to cool.

Whip the double cream at speed 6 till soft peaks form, then fold into the cold egg and

sugar mixture, with the brandy.

Pour into a container, cover, and freeze for 2½-3 hours, till partially frozen. Remove, stir

well and then freeze again, till the desired texture is achieved.

basic meringues whisk

4 egg whites 100g caster sugar

100g icing sugar

Combine the sugars and set aside.

Put the egg whites in the bowl and process at speed 6 till fairly stiﬀ. Add half the sugar

and whisk again till the mixture is smooth, and stiﬀ peaks have formed. Remove the

bowl, and lightly fold in the remaining sugar with a metal spoon. Line a baking sheet

and spoon or pipe the meringue mixture into ovals. Sprinkle with the remaining sugar

and put on the lowest shelf of a cool oven (120°C/250°F/ gas ½) for 1½ hours. Cool on a

wire rack. Top with soft fruits, chocolate, and sweetened cream.

basic biscuits whisk

100g (4oz) butter 150g (6oz) caster sugar

1 tsp vanilla essence 1 medium egg

100g (4oz) plain ﬂour 100g (4oz) self raising ﬂour

Cream the butter, sugar and vanilla essence at speed 5 for 1-2 minutes till light, pale

and ﬂuﬀy, add the egg, then whisk till everything has combined. Sift the ﬂours

together then gradually add them to the mixture. Remove the bowl.

Form the mixture into balls, put them on a greased baking tray, ﬂatten them slightly,

then bake in a preheated oven at 180°C/350°F/gas 4 for 12-15 minutes.

Cool on the tray for a few minutes, then move to a wire rack.

classic Victoria sponge cake beater

100g (4oz) butter/margarine 100g (4oz) caster sugar

2 large eggs 100g (4oz) self raising ﬂour

1 drop vanilla essence

Grease two 180mm (7 inch) straight sided sandwich tins and line the bases with

buttered greaseproof paper. Beat the butter at speed 3 till light and ﬂuﬀy, gradually

add the eggs, then the vanilla. Gradually add the ﬂour, and turn the mixer up to speed

4 once the ingredients start to incorporate. Divide the mixture equally between the

two cake tins and level the surfaces. Bake the cakes in the centre of a preheated oven at

180°C/350°F/gas 4 for about 25 minutes, then cool on a wire rack.

steamed treacle pudding beater

100g caster sugar 2 eggs

100g self raising ﬂour 5 tbsp golden syrup

100g butter extra butter for greasing

Grease a 900ml pudding basin and set aside. Put the butter and sugar in the bowl and

whisk at 2-3 till light and ﬂuﬀy. Add one egg, then a little ﬂour, then the other egg, then

mix and fold in the remaining ﬂour.

Put the syrup into the greased pudding basin, and pour the mixture on top. Cover with

greaseproof paper or foil, secure with string and steam for 1½-2 hours. Serve hot with

custard or cream.

very moist chocolate cake beater

50g butter, softened 2 tbsp golden syrup

50ml milk 2 eggs, beaten

125g caster sugar 100g cooking chocolate, melted

2 tsp vanilla extract 100ml boiling water

35g cocoa powder 125g self raising ﬂour

2 tbsp light vegetable oil (sunﬂower, etc.)

Dissolve the cocoa powder in the boiling water and set aside to cool.

Put the butter and sugar in the bowl. Cream for a few seconds at low speed (1-2) and

gently add half the egg, followed by half the ﬂour, gently increasing the speed to a

medium speed (3-4). Add the remaining egg and ﬂour and mix to a smooth texture.

Add the remaining ingredients and mix till smooth and velvety. Pour the mixture into a

dish, cover with foil or greaseproof paper and steam for one hour, or till a knife inserted

into the cake comes out clean.

farmhouse fruit cake beater

150g butter 150g caster sugar

75g glacé cherries, chopped 75g each of sultanas and raisins

25g mixed peel 300g self raising ﬂour

Pinch salt 1 tsp mixed spice

3 tbsp milk 3 eggs

Grease a 20cm (8”) round cake tin and line with greaseproof paper. Preheat the oven to

180°C/350°F/gas 4. Put the butter, sugar, dried fruits and spices in the bowl, and beat at

speed 3 till combined slightly. Add the eggs and milk and beat for a few seconds,

Gradually add the ﬂour and continue beating till well mixed. Pour into the cake tin and

bake for about 1½ hours. Cool in the tin for 15 minutes then turn on to a wire rack.

buttery vanilla bean cake beater

125g butter 1 vanilla bean pod

125g self raising ﬂour 100g caster sugar

2 eggs 1 tbsp milk

Split the vanilla pod, and scrape out the seeds with a knife.

Grease two 18cm (7”) straight sided sandwich tins and line with greaseproof paper.

Preheat the oven to 180°C/350°F/gas 4. Put the butter, sugar and vanilla seeds in the

bowl, and beat on speed 2 for a few seconds. Add one of the eggs, mix well on speed 3,

then add half the ﬂour. Repeat, adding eggs and ﬂour, till all the ingredients are

combined and smooth in texture. Divide into the two tins and bake in the centre of the

oven for 20-25 minutes. Cool on a wire rack. Fill with butter cream or whipped cream

and jam.

sponge mixture (basic recipe) beater

500g plain ﬂour 250g soft butter or margarine

250g sugar 2 drops vanilla essence

4 eggs 1 tbsp baking powder

125ml milk pinch of salt

Grease and line a deep 23cm (9”) round cake tin. Preheat the oven to 190°C/375°F/gas 5.

Put everything into the bowl, mix at speed 1 for 30 seconds, then at speed 3 for 3

minutes, till combined. Pour the mixture into the cake tin, and bake in the centre of the

oven for 50-60 minutes. Before removing the cake from the oven, test to see if it’s done.

Pierce the centre of the cake with a cocktail stick. If no mixture sticks to it, the cake is

cooked. Turn the cake on to a wire tray and allow to cool.

You may vary the basic recipe by adding 100g raisins, chopped nuts, or grated

chocolate.

walnut and ricotta cake beater, then whisk

150g butter, softened 150g caster sugar

5 eggs, separated grated rind of 1 lemon

150g ricotta cheese 50g plain ﬂour

1 tsp vanilla extract

100g walnut pieces, chopped and toasted under the grill

topping

2 tbsp brandy 50g plain chocolate, grated

extra handful walnut pieces

Grease and line a deep 23cm (9”) round cake tin. Preheat the oven to 190°C/375°F/gas 5.

Fit the beater. Put the butter and half the sugar in the bowl and cream at speed 3 for a

few minutes, till light and ﬂuﬀy. Add the egg yolks, lemon rind, cheese, ﬂour and

walnuts, mix for a few seconds, till combined. Transfer to a large bowl, and set aside.

Clean the bowl, and ﬁt the whisk.

Whisk the egg whites at speed 4 till fairly stiﬀ, then turn to speed 3 and whisk in the

remaining sugar. Remove the bowl from the mixer. Using a large metal spoon, fold the

stiﬀ egg whites into the cheese mixture. Pour into the baking tin and cook for 25-30

minutes till risen and ﬁrm. Remove from the oven and drizzle with the brandy Leave

the cake to cool in the tin. When cool, top with grated chocolate and walnuts.

notes

550-355

connection

The product doesn’t need an earth. It has a 13A BS1362 fuse in a 13A

BS1363 plug. To replace the plug, ﬁt the blue wire to N, and the brown wire

to L. Fit the cord grip. If in doubt, call an electrician. Don’t use a non-

rewireable/moulded plug unless the fuse cover is in place. If you remove

the plug, dispose of it.

wheelie bin symbol

To avoid environmental and health problems due to hazardous substances in

electrical and electronic goods, appliances marked with this symbol mustn’t be

disposed of with unsorted municipal waste, but recovered, reused, or recycled.

service

If you ring Customer Service, please have the Model No. to hand, as we won’t be able

to help you without it. It’s on the rating plate (usually underneath the product).

The product isn’t user-serviceable. If it’s not working, read the instructions, check the

plug fuse and main fuse/circuit breaker. If it’s still not working, consult your retailer.

If that doesn’t solve the problem – ring Customer Service – they may be able to oﬀer

technical advice.

If they advise you to return the product to us, pack it carefully, include a note with your

name, address, day phone number, and what’s wrong. If under guarantee, say where

and when purchased, and include proof of purchase (till receipt). Send it to:

Customer Service, Salton Europe Ltd, Failsworth, Manchester M35 0HS

email: serv[email protected]

telephone: 0845 658 9700 (local rate number)

guarantee

Defects aﬀecting product functionality appearing within one year of purchase will be

corrected by replacement or repair provided the product is used and maintained in

accordance with the instructions. Your statutory rights are not aﬀected.

Documentation, packaging, and product speciﬁcations may change without notice.

online

www.russellhobbs.co.uk for more products

Russell Hobbs product_311 User manual

Brand: Russell Hobbs

Model: product_311

Category: Mixers

Type: User manual

This manual is also suitable for

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Russell Hobbs product_311 User manual

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Russell Hobbs product_311 User manual

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